Category Archives: Side

Moxy’s Barbeque Sauce with Bourbon

Chicken, Dinner Ideas, Fun Stuff, Side May 2, 2013 Leave a comment

Moxy's Barbeque Sauce

Moxy’s Barbeque Sauce

The origin of barbecue sauce can be  traced to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while some place it at the formation of the first American colonies in the 17th century. References to barbeque sauce start occurring in both English and French literature over the next two hundred years.  Early cookbooks did not include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940.  Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce. Everyone has a favorite, give this one a try.  It makes 3 – 4 cups of sauce and will keep for up to a month in the refrigerator.  Enjoy.

Ingredients

  • 2 cups ketchup
  • 4 tablespoons Worcestershire sauce
  • 3/4 cup Bourbon
  • 1/4 cup strong coffee
  • 4 tablespoons soy sauce
  • 1 tablespoon spicy brown mustard
  • 1 cup packed brown sugar
  • 1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
  • 4 tablespoons cider vinegar
  • 1 tablespoon Tabasco sauce (optional if you don’t like hot)

Directions

  1. In a medium saucepan, combine all ingredients.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce heat to low. Simmer for ½ hour, stirring occasionally until thickened.
  4. Store in refrigerator up to 1 month.

Moxy’s Baked Beans with Bourbon

Dinner Ideas, Fun Stuff, Side, Vegetables May 1, 2013 Leave a comment
Bourbon Baked Beans

Bourbon Baked Beans

Continuing with my love of Bourbon – let me share some bourbon recipes with you.  Here is a wonderful baked bean recipe.  You can go the old fashioned route of soaking dried beans etc. but it is just as easy to go ahead and buy canned beans.  Use your favorite barbeque sauce, why don’t you try Moxy’s Barbeque Sauce with Bourbon! Recipe to follow.

Ingredients:

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  •  3 large cans (28 ounces each) pork and beans
  •  3/4 cup barbecue sauce (try Moxy’s)
  •  1/2 cup dark brown sugar
  •  1/4 cup cider vinegar
  •  ½ cup of strong coffee
  • 1/4 cup Bourbon
  • 3 teaspoons dry mustard or 2 tablespoons Dijon

Directions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

  1. Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings.
  2. Remove bacon from pan and drain on paper towels.
  3. Add diced onions and diced peppers to drippings in pan and sauté until tender, about 5 minutes.
  4. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
  5. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan, or large bean crock.
  6.  Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Serves up to 18

Mascarpone Cheese Whipped Cream Filling

Appetizers, Dessert, Fun Stuff, Salads, Side April 1, 2013 Leave a comment

strawberry filled3I have had several requests for my recipe for Mascarpone Cheese Whipped Cream filling.  I stuffed big strawberries with this filling the other day for a pot-luck and they were a hit.  You don’t have to hollow-out your strawberries, just cut a cross into the tip of the strawberry about 2/3’s the way down towards the stem.  I used a pastry bag to fill the strawberry and then sprinkled with edible glitter. Of course you are the master of your design, sprinkle with crushed almonds or drizzle with bittersweet chocolate.  This is a wonderful filling or icing for cakes and cupcakes too. Keep refrigerated until ready to serve.

MASCARPONE CHEESE WHIPPED CREAM FILLING

• 2/3 cup mascarpone cheese
• 3/4 cup heavy whip cream
• 1/4 cup powder sugar
• 1 teaspoon vanilla

1. In a chilled bowl beat the Mascarpone cheese and vanilla until creamy about 30 seconds
2. Add the powdered sugar and whipping cream
3. Beat on high speed until thick and fluffy – will not take long, about 1 minute – the cheese stiffens the whip cream rather quickly – don’t over beat this mixture or it will turn to butter.

Ramen Noodle Salad

Appetizers, Dinner Ideas, Fun Stuff, Salads, Side March 28, 2013 Leave a comment

Another potluck “keeper”.  This salad is so light and refreshing and yummy.  Great for any barbeque or summer dinner.

Ramen Noodle Salad

Ramen Noodle Salad

 

Ramen Noodle Cabbage Salad

Ingredients:

1/2 chopped cabbage (red or green)

  • 4 green onions, sliced or 1/8 cup chopped red onion
  • 1/2 c. slivered almonds (optional)
  • 3 tbsp. sesame seeds (optional)
  • 1 pkg. Ramen Noodles (chicken or pork flavor) (keep flavor packet)
  • 3 tbsp. vinegar
  • 2 tbsp. sugar
  •  1/4 c. oil
  •  Pepper, salt to taste
  • 1 pkg. of seasoning packet in Ramen noodles

 Directions:

  1. Combine chopped cabbage and sliced onions
  2. Toast almonds and sesame seeds in 350 degree oven, watch carefully so they don’t burn (about 4 minutes)
  3. Crumble oriental noodles into a bowl
  4. Add almonds, sesame seeds (if using), cabbage and onion
  5.  Mix vinegar, sugar, oil, salt, pepper and Ramen Noodle seasoning packet.
  6. Combine everything just before serving.

Popcorn Salad

Dinner Ideas, Fun Stuff, Salads, Side March 28, 2013 Leave a comment

POPCORN SALADpopcorn salad

Who would have thought? I never had it until I moved to Montana. We had a potluck today and one of our employees, Kathy brought it in.  Immediately, I thought wow, this might be a “kid friendly” salad. A great way to get vegetables into your little ones, and what kid doesn’t like popcorn?

Ingredients:

  • 1 bag of microwave buttered popcorn popped (about 6 cups)
  • 1 cup grated cheddar cheese
  • ½ cup of finely chopped green onion (scallions) or red onion
  • ½ cup of diced green pepper (or any other color)
  • 6 – 8 strips of cooked bacon crumbled (or substitute 1/3 cup bacon bits)
  • ½ teaspoon garlic powder
  • ½ to ¾ cup lite mayonnaise (just enough to “wet” the popcorn when mixed)
  • The following vegetables can be added for color and flavor (optional);
    • Celery, sliced thin
    • Raisins
    • Baby peas
    • Sliced green beans
    • Grated carrot
    • Sliced water chestnuts
    • Tiny little broccoli flowerets that have been steamed until crunch tender
    • Pomegranate seeds
    • Shredded cabbage, red or white

Directions:

Mix all ingredients together, refrigerate.  Keeps for 2 days.

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 25, 2013 Leave a comment

Ingredientsspinach salad

  • ¼ cup brown sugar, plus 1 tablespoon
  • 6 tablespoons Olive oil, divided
  • 3 tablespoons balsamic vinegar, divided
  • 1 cup pecans
  • 6 ounces baby spinach
  • Pomegranate seeds

Directions

  1. Combine the quarter-cup brown sugar with one tablespoon of Olive oil and one tablespoon of Balsamic Vinegar in a frying pan and place over medium heat until the syrup bubbles. Around one minute.
  2. Toss in the pecans and mix to coat. Stir the nuts for about four minutes or until toasted and evenly coated. *Be careful not to burn them.
  3. Place the sugared nuts on a foil sheet that has been coated with nonstick spray and carefully separate them. Cool completely
  4. In a small bowl, whisk together the remaining brown sugar, olive oil and vinegar.
  5. Place spinach in a large salad bowl and coat with the dressing, mix.
  6. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Ambrosia

Dessert, Fun Stuff, Salads, Side March 10, 2013 Leave a comment

Everyone has tasted this summer salad at least once. There are so many different

Ambrosia Salad

Ambrosia Salad

recipes on the internet for Ambrosia, it is hard to choose which one to prepare. I have included the “traditional” version in this blog as well as a new version using Greek Yogurt. Try both, decide for yourself.

 

Traditional Version:

Ingredients:

  • 2 cans of pineapple tidbits
  • 2 cans mandarin oranges
  • 1 small container of cool whip (or fresh whipped cream)
  • 1 small container of sour cream
  • 1 bag of mini marshmallows
  • ½ bag of coconut

Directions:

  1. Mix all ingredients together and refrigerate for at least 2 hours to blend flavors.

New Version

Ingredients:

  • 2 cups of fresh pineapple cut into small pieces
  • 2 mandarin oranges or cuties (tiny oranges) sectioned, cut the sections in half
  • ¼ cup slivered almonds
  • Optional add in fruit:
    • Strawberries (sliced)
    • Kiwi (sliced)
    • Blueberries
  • ½ bag coconut
  • 1 bag of mini marshmallows
  • 1 large container of Plain or Vanilla Greek Yogurt
  • ½ teaspoon vanilla

Directions:

  1. Mix all ingredients together and serve immediately

Kale Chips

Appetizers, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 28, 2013 Leave a comment
Baked Kale Chips

Baked Kale Chips

Kale Chips? A friend brought this to my attention a couple of weeks ago and asked me to make them. I took down the recipe but soon forgot about it. Tonight I decided to stop at the grocery store and pick up some Kale. I looked up other recipes on the internet and some very good information about Kale. I have to admit, I don’t cook with kale as much as I should considering the health benefits listed below. So Kale Chips, they have a special flavor, they do not taste like potato chips like some internet reviews suggest, but like potato chips, you can’t eat just one. They have their own flavor, very subtle, but surprisingly good. I made two batches, the first batch I ate with a glass of Merlot and thought they tasted wonderful. I ate my dinner a wonderful salad and decided to try another batch, they were good but not as good as the first batch, I poured another glass of wine and surprisingly, the wine enhanced the flavor of the Kale. You make a batch or two and see how you like them.

INGREDIENTS:

  • One bunch of kale
  • Olive oil – about a tablespoon
  • Kosher or Sea Salt
  • Garlic powder

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with foil
  3. Spray foil with cooking spray
  4. Tear apart the kale leaves into bite size pieces and place on cookie sheet
  5. Sprinkle a little olive oil on them and toss to coat
  6. Sprinkle on salt and garlic powder, be creative and try your own seasoning. I would start out with simple until you taste your first batch.
  7. Bake at 350 for 8 – 10 minutes
  8. Remove from oven and let cool for a few minutes and enjoy

Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Top 10 Health Benefits of Eating Kale

By Alison Lewis

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” Here are ten great benefits of adding more kale to your diet:

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Mozzarella, Tomato & Basil Salad

Appetizers, Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 27, 2013 Leave a comment

tomato saladThis is truly a summer salad when the tomato vines are dripping with ripe, red, sweet tomatoes and the smell of fresh basil growing in the sun. But I do enjoy this salad in winter using vine grown tomatoes and fresh basil in the produce section of your grocery store. Wonderful on its own or pair with fish or chicken, or a hearty loaf of grain bread. Always use fresh basil and ripe tomatoes for this recipe. Buy fresh Mozzarella, you can’t beat its creamy, smooth texture. You will want to slice it into slices. Place it in the freezer for 5 – 10 minutes before slicing, this will make it an easier task.

INGREDIENTS

  • Fresh spinach leaves (optional)
  • 4 medium ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

DIRECTIONS

  1. In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors
  2. Line a plate or platter with washed spinach leaves, stems removed
  3. Arrange the tomato slices on top of the spinach
  4. Sprinkle with ½ teaspoon of kosher or sea salt
  5. Layer half of the basil leaves on top of the tomatoes
  6. Layer the mozzarella cheese on top of the basil
  7. Spread remaining basil on top of the cheese
  8. Pour the olive oil, vinegar dressing on top of layers
  9. Serve at room temperature

Cucumber Salad

Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 24, 2013 Leave a comment
Cucumber Salad

Cucumber Salad

I have this amazing pork chop and sauerkraut cooking in the oven and it smells so good. I wondered what kind of cold salad would go good with this dish. A cucumber salad is the perfect accompaniment, fresh, sweet, lite, and full of flavor. A cucumber salad will not compete with my sauerkraut but a green salad would. I used to make this salad all the time when my kids were small and serve with hamburgers or steak. A refreshing summer salad but great all year round. I hope you enjoy it as much as we did.

INGREDIENTS

  • 2 large cucumbers
  • 2 sliced scallions or thinly sliced red onion
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • Bunch of fresh Basil, chopped fine (Optional)
  • 1 tsp fresh minced dill (Optional)
  • 3 tablespoons of white vinegar and water
  • 2 tablespoons sugar

DIRECTIONS:

  1. Mix the sugar, vinegar and water together and let sit
  2. Peeling your cucumber is optional, I prefer to leave the skin on and wash it to remove any wax. Grate the cucumbers into paper thin slices.
  3. Slice scallions or red onion
  4. Sprinkle with salt and pepper
  5. Stir in vinegar mixture. Stir
  6. Cover and refrigerate for at least 30 minutes.

Enjoy, eat healthy